CN107212366A - 一种儿童专用鹅肝酱 - Google Patents

一种儿童专用鹅肝酱 Download PDF

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CN107212366A
CN107212366A CN201710481689.8A CN201710481689A CN107212366A CN 107212366 A CN107212366 A CN 107212366A CN 201710481689 A CN201710481689 A CN 201710481689A CN 107212366 A CN107212366 A CN 107212366A
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foie gras
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马英臣
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Jieshou City Farming Cooperatives Yingqi
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Abstract

本发明主要涉及食品加工技术领域，公开了一种儿童专用鹅肝酱，由以下原料制成：肥鹅肝、松子、银耳、草莓、橘子皮、食盐、低聚乳果糖、硒酵母、乳酸菌、安琪葡萄酒酵母；原料丰富，营养均衡，咸甜适中，果香浓郁，脂肪含量降低至21.4%，促进儿童生长发育；将肥鹅肝置于淘米水中洗净，能够淡化腥味，再经高温高压短时蒸制，使肥鹅肝外熟里嫩，便于切片；加入低聚乳果糖和硒酵母能够丰富鹅肝酱的营养和风味，使有机硒含量达到18.37μg/100g，甜味适中，促进乳酸菌增殖，保护胃肠功能，增强儿童免疫力，促进生长发育，乳酸菌发酵后产生大量小分子的营养成分，淡化肥鹅肝的腥味，增加适口性，适合儿童口感。

Description

一种儿童专用鹅肝酱
技术领域
本发明主要涉及食品加工技术领域，尤其涉及一种儿童专用鹅肝酱。
背景技术
鹅肝酱是法国最著名的美食，它一直是老饕的最爱和动物保护人士的最痛，尽管营养学家认为鹅肝酱并不符合现代健康饮食，但这一美食依然风靡全球。鹅肝酱是用肥鹅肝制备而成，肥鹅肝的脂肪含量高达40~60%，食用油腻，容易导致肥胖，儿童正处于长身体的关键时期，需要均衡的营养，过多的脂肪会对儿童的骨骼及大脑发育产生不利影响，而且目前市场上还没有出现专供儿童食用的鹅肝酱。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种儿童专用鹅肝酱。
一种儿童专用鹅肝酱，由以下重量份的原料制成：肥鹅肝46~48、松子11~13、银耳11~13、草莓8~10、橘子皮5~7、食盐0.4~0.6、低聚乳果糖5~7、硒酵母0.14~0.16、乳酸菌3~5、安琪葡萄酒酵母3~5。
所述的橘子皮，为成熟的新鲜橙黄色橘子皮，含水量为18~20%。
所述的乳酸菌，由以下重量份的原料组成：双歧杆菌13~15、保加利亚乳杆菌11~13、德氏乳杆菌6~8、干酪乳杆菌5~7，经活化后，活菌数为108~109CFU/ml。
所述的安琪葡萄酒酵母，经二次活化，可直接使用，活菌数为108~109CFU/ml。
一种儿童专用鹅肝酱的制备方法，包括以下步骤：
（1）将肥鹅肝洗净，去除皮膜，于淘米水中浸泡2~3小时，能够淡化腥味，取出，洗净，于121℃蒸制8~10分钟，使肥鹅肝外熟里嫩，切片，得鹅肝片；
（2）将草莓和橘子皮洗净，打浆，至60~80目，得草莓橘皮浆；
（3）将银耳充分复水，洗净，沥水，松子炒至焦香，将银耳和松子混合，打浆，得银耳松子浆；
（4）将低聚乳果糖和硒酵母加入少量水中，充分溶解，再加入鹅肝片中，混合均匀，接入乳酸菌，于38~40℃发酵12~14小时，增加有机硒含量，甜味适中，促进乳酸菌增殖，保护胃肠功能，增强儿童免疫力，促进生长发育，乳酸菌发酵后产生大量小分子的营养成分，淡化肥鹅肝的腥味，增加适口性，适合儿童口感，得一次发酵鹅肝片；
（5）将草莓橘皮浆加入一次发酵鹅肝片中，混合均匀，于-46~-44℃冷冻24~28小时，取出，自然解冻，使肥鹅肝中的水分变为结晶水后解冻析出，增加细胞间隙，促进草莓橘皮浆中香味和营养成分的进入，使鹅肝酱口感细腻，果香浓郁，接入安琪葡萄酒酵母，于28~30℃发酵8~10小时，加入银耳松子浆和食盐，轻轻拌匀，于21~23℃继续发酵3~4天，先高温短时发酵，促进菌体增殖，加入银耳松子浆和食盐，再低温长时发酵，增加香味和爽滑口感，发酵产生的酒精充分渗入肥鹅肝内部，得二次发酵鹅肝片；
（6）将二次发酵鹅肝片置于121℃蒸制熟化20~25分钟，酒精挥发带走腥味成分，适合儿童口感，取出，冷冻干燥至含水量为36~38%，保持鹅肝酱细腻爽滑，减少煎炸时的脂肪含量，避免油腻感，避免产生有害物质，得儿童专用鹅肝酱；
（7）真空包装，巴氏消毒，检验，不含任何添加剂，安全健康，儿童可以放心食用，得成品。
所述步骤（6）的冷冻干燥，冷冻温度为-45~-43℃，隔板加热温度为37~39℃。
所述儿童专用鹅肝酱的食用方法，打开包装，即可食用，也可打开包装后于微波或蒸汽中加热后食用，打开包装后未食用完，可以密封后置于冰箱内冷藏或冷冻。
本发明的优点是：本发明提供的一种儿童专用鹅肝酱，原料丰富，营养均衡，咸甜适中，果香浓郁，脂肪含量降低至21.4%，促进儿童生长发育；将肥鹅肝置于淘米水中洗净，能够淡化腥味，再经高温高压短时蒸制，使肥鹅肝外熟里嫩，便于切片；加入低聚乳果糖和硒酵母能够丰富鹅肝酱的营养和风味，使有机硒含量达到18.37μg/100g，甜味适中，促进乳酸菌增殖，保护胃肠功能，增强儿童免疫力，促进生长发育，乳酸菌发酵后产生大量小分子的营养成分，淡化肥鹅肝的腥味，增加适口性，适合儿童口感；将草莓橘皮浆加入一次发酵鹅肝片中进行冷冻和自然解冻，使肥鹅肝中的水分变为结晶水后解冻析出，增加细胞间隙，促进草莓橘皮浆中香味和营养成分的进入，使鹅肝酱口感细腻，果香浓郁，解冻后接入安琪葡萄酒酵母，先高温短时发酵，促进菌体增殖，加入银耳松子浆和食盐，再低温长时发酵，增加香味和爽滑口感，发酵产生的酒精充分渗入肥鹅肝内部，使蒸制熟化时酒精挥发带走腥味成分，适合儿童口感，经冷冻干燥减少水分，保持鹅肝酱细腻爽滑，减少煎炸时的脂肪含量，避免油腻感，避免产生有害物质，不含任何添加剂，安全健康，儿童可以放心食用。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种儿童专用鹅肝酱，由以下重量份的原料制成：肥鹅肝46、松子11、银耳11、草莓8、橘子皮5、食盐0.4、低聚乳果糖5、硒酵母0.14、乳酸菌3、安琪葡萄酒酵母3。
所述的橘子皮，为成熟的新鲜橙黄色橘子皮，含水量为18~20%。
所述的乳酸菌，由以下重量份的原料组成：双歧杆菌13、保加利亚乳杆菌11、德氏乳杆菌6、干酪乳杆菌5，经活化后，活菌数为108~109CFU/ml。
所述的安琪葡萄酒酵母，经二次活化，可直接使用，活菌数为108~109CFU/ml。
一种儿童专用鹅肝酱的制备方法，包括以下步骤：
（1）将肥鹅肝洗净，去除皮膜，于淘米水中浸泡3小时，能够淡化腥味，取出，洗净，于121℃蒸制10分钟，使肥鹅肝外熟里嫩，切片，得鹅肝片；
（2）将草莓和橘子皮洗净，打浆，至60目，得草莓橘皮浆；
（3）将银耳充分复水，洗净，沥水，松子炒至焦香，将银耳和松子混合，打浆，得银耳松子浆；
（4）将低聚乳果糖和硒酵母加入少量水中，充分溶解，再加入鹅肝片中，混合均匀，接入乳酸菌，于39℃发酵12小时，增加有机硒含量，甜味适中，促进乳酸菌增殖，保护胃肠功能，增强儿童免疫力，促进生长发育，乳酸菌发酵后产生大量小分子的营养成分，淡化肥鹅肝的腥味，增加适口性，适合儿童口感，得一次发酵鹅肝片；
（5）将草莓橘皮浆加入一次发酵鹅肝片中，混合均匀，于-45℃冷冻24小时，取出，自然解冻，使肥鹅肝中的水分变为结晶水后解冻析出，增加细胞间隙，促进草莓橘皮浆中香味和营养成分的进入，使鹅肝酱口感细腻，果香浓郁，接入安琪葡萄酒酵母，于30℃发酵10小时，加入银耳松子浆和食盐，轻轻拌匀，于21℃继续发酵4天，先高温短时发酵，促进菌体增殖，加入银耳松子浆和食盐，再低温长时发酵，增加香味和爽滑口感，发酵产生的酒精充分渗入肥鹅肝内部，得二次发酵鹅肝片；
（6）将二次发酵鹅肝片置于121℃蒸制熟化25分钟，酒精挥发带走腥味成分，适合儿童口感，取出，冷冻干燥至含水量为36~38%，保持鹅肝酱细腻爽滑，减少煎炸时的脂肪含量，避免油腻感，避免产生有害物质，得儿童专用鹅肝酱；
（7）真空包装，巴氏消毒，检验，不含任何添加剂，安全健康，儿童可以放心食用，得成品。
所述步骤（6）的冷冻干燥，冷冻温度为-44℃，隔板加热温度为37℃。
所述儿童专用鹅肝酱的食用方法，打开包装，即可食用，也可打开包装后于微波或蒸汽中加热后食用，打开包装后未食用完，可以密封后置于冰箱内冷藏或冷冻。
实施例2
一种儿童专用鹅肝酱，由以下重量份的原料制成：肥鹅肝47、松子12、银耳12、草莓9、橘子皮6、食盐0.5、低聚乳果糖6、硒酵母0.15、乳酸菌4、安琪葡萄酒酵母4。
所述的橘子皮，为成熟的新鲜橙黄色橘子皮，含水量为18~20%。
所述的乳酸菌，由以下重量份的原料组成：双歧杆菌14、保加利亚乳杆菌12、德氏乳杆菌7、干酪乳杆菌6，经活化后，活菌数为108~109CFU/ml。
所述的安琪葡萄酒酵母，经二次活化，可直接使用，活菌数为108~109CFU/ml。
制备和食用方法同实施例1。
实施例3
一种儿童专用鹅肝酱，由以下重量份的原料制成：肥鹅肝48、松子13、银耳13、草莓10、橘子皮7、食盐0.6、低聚乳果糖7、硒酵母0.16、乳酸菌5、安琪葡萄酒酵母5。
所述的橘子皮，为成熟的新鲜橙黄色橘子皮，含水量为18~20%。
所述的乳酸菌，由以下重量份的原料组成：双歧杆菌15、保加利亚乳杆菌13、德氏乳杆菌8、干酪乳杆菌7，经活化后，活菌数为108~109CFU/ml。
所述的安琪葡萄酒酵母，经二次活化，可直接使用，活菌数为108~109CFU/ml。
制备和食用方法同实施例1。
对比例1
去除松子和银耳，其余制备和食用方法，同实施例1。
对比例2
去除草莓和橘子皮，其余制备和食用方法，同实施例1。
对比例3
去除低聚乳果糖和硒酵母，其余制备和食用方法，同实施例1。
对比例4
去除乳酸菌及步骤（4），其余制备和食用方法，同实施例1。
对比例5
去除安琪葡萄酒酵母及步骤（5），其余制备和食用方法，同实施例1。
对比例6
去除步骤（5）中的冷冻，其余制备和食用方法，同实施例1。
对比例7
步骤（6）中的冷冻干燥改为煎炸，其余制备和食用方法，同实施例1。
对比例8
现有传统市售鹅肝酱。
实施例和对比例鹅肝酱的营养比较：
在安徽省界首地区，分别选择同一批次的新鲜健康肥鹅肝110块，随机分为11组，每组10块，分别将各组的肥鹅肝采用该组的方法制备鹅肝酱，检测鹅肝酱的营养成分，实施例和对比例鹅肝酱的营养比较见表1。
表1：实施例和对比例鹅肝酱的营养比较
项目 脂肪/（%） 硒/（μg/100g） 锌/（mg/100g） 油腻感
实施例1 21.4 18.21 6.24 +
实施例2 20.8 18.37 6.36 +
实施例3 21.1 18.28 6.27 +
对比例1 21.3 18.06 5.86 ++
对比例2 21.9 17.84 5.64 ++
对比例3 23.7 2.58 4.97 ++
对比例4 29.6 11.65 4.63 +++
对比例5 27.5 13.42 5.05 +++
对比例6 23.8 18.11 4.96 +
对比例7 35.6 18.04 5.21 +++
对比例8 43.8 — 3.47 ++++
注：“—”表示未检测到，“+”越多，表示程度越深。
从表1的结果表明，实施例的儿童专用鹅肝酱，脂肪含量明显较对比例少，硒和锌的含量明显较对比例高，不油腻，说明本发明提供的儿童专用鹅肝酱具有丰富的营养成分，更加安全健康。
实施例和对比例鹅肝酱增强免疫力的效果：
随机选择清洁级昆明种小鼠240只，雌雄各半，分为12组，每组雌雄各为10只，分别为实施例组、对比例组和对照组，所有小鼠除自由进食和饮水外，实施例组和对比例组的每只小鼠每天灌胃该组的鹅肝酱0.5g/kg(以小鼠体重计)，对照组的每只小鼠每天灌胃等量的生理盐水，连续灌胃30天，测小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2，实施例和对比例鹅肝酱增强免疫力的效果见表2。
表2：实施例和对比例鹅肝酱增强免疫力的效果
项目 胸腺脏器指数/(mg/g) 脾脏脏器指数/(mg/g) 廓清指数 血清IL-2/(ng/ml)
实施例1 4.87 9.06 7.26 16.12
实施例2 4.91 8.95 7.20 16.04
实施例3 4.85 9.02 7.22 16.08
对比例1 4.26 8.57 7.03 15.64
对比例2 4.18 8.22 6.97 15.33
对比例3 3.97 7.74 5.91 14.27
对比例4 4.21 7.98 6.02 14.83
对比例5 4.15 8.03 6.24 14.63
对比例6 4.22 8.12 6.87 15.29
对比例7 4.37 8.46 7.03 15.87
对比例8 3.46 7.78 5.86 14.34
对照组 3.52 7.64 5.79 13.26
从表2可以看出，实施例的儿童专用鹅肝酱受试后，小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2均较对比例和对照组得到明显改善，说明实施例儿童专用鹅肝酱的增强免疫力的效果。

Claims (7)

1.一种儿童专用鹅肝酱，其特征在于，由以下重量份的原料制成：肥鹅肝46~48、松子11~13、银耳11~13、草莓8~10、橘子皮5~7、食盐0.4~0.6、低聚乳果糖5~7、硒酵母0.14~0.16、乳酸菌3~5、安琪葡萄酒酵母3~5。
2.根据权利要求1所述儿童专用鹅肝酱，其特征在于，所述的橘子皮，为成熟的新鲜橙黄色橘子皮，含水量为18~20%。
3.根据权利要求1所述儿童专用鹅肝酱，其特征在于，所述的乳酸菌，由以下重量份的原料组成：双歧杆菌13~15、保加利亚乳杆菌11~13、德氏乳杆菌6~8、干酪乳杆菌5~7，经活化后，活菌数为108~109CFU/ml。
4.根据权利要求1所述儿童专用鹅肝酱，其特征在于，所述的安琪葡萄酒酵母，经二次活化，可直接使用，活菌数为108~109CFU/ml。
5.一种根据权利要求1所述儿童专用鹅肝酱的制备方法，其特征在于，包括以下步骤：
（1）将肥鹅肝洗净，去除皮膜，于淘米水中浸泡2~3小时，取出，洗净，于121℃蒸制8~10分钟，切片，得鹅肝片；
（2）将草莓和橘子皮洗净，打浆，至60~80目，得草莓橘皮浆；
（3）将银耳充分复水，洗净，沥水，松子炒至焦香，将银耳和松子混合，打浆，得银耳松子浆；
（4）将低聚乳果糖和硒酵母加入少量水中，充分溶解，再加入鹅肝片中，混合均匀，接入乳酸菌，于38~40℃发酵12~14小时，得一次发酵鹅肝片；
（5）将草莓橘皮浆加入一次发酵鹅肝片中，混合均匀，于-46~-44℃冷冻24~28小时，取出，自然解冻，接入安琪葡萄酒酵母，于28~30℃发酵8~10小时，加入银耳松子浆和食盐，轻轻拌匀，于21~23℃继续发酵3~4天，得二次发酵鹅肝片；
（6）将二次发酵鹅肝片置于121℃蒸制熟化20~25分钟，取出，冷冻干燥至含水量为36~38%，得儿童专用鹅肝酱；
（7）真空包装，巴氏消毒，检验，得成品。
6.根据权利要求5所述儿童专用鹅肝酱的制备方法，其特征在于，所述步骤（6）的冷冻干燥，冷冻温度为-45~-43℃，隔板加热温度为37~39℃。
7.根据权利要求1~6任一项所述儿童专用鹅肝酱的食用方法，其特征在于，打开包装，即可食用，也可打开包装后于微波或蒸汽中加热后食用，打开包装后未食用完，可以密封后置于冰箱内冷藏或冷冻。
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